When there was a good harvest of mushrooms, they can not only regale in season, but also make billets. How to make brine for mushrooms, read below.
Pickle for marinating mushrooms
Ingredients:
- mushrooms - 1 kg;
- vinegar - 100 ml;
- purified water - 500 ml;
- table salt - 30 g;
- ground cinnamon - 10 g;
- pepper fragrant peas - 5 pcs .;
- sugar - 15 g.
Preparation
Clean the washed mushrooms. We boil the water. We put mushrooms in it and let it boil. After this, make less fire and boil the mushrooms until ready. When they begin to sink to the bottom, it means that the mushrooms are cooked. In this case, the broth should become transparent. Almost at the end of cooking, add all the spices and vinegar. Finished mushrooms distribute on sterilized jars. In each of them, pour in vegetable oil (5-10 ml) and close with plastic covers.
Brine for mushrooms for the winter
Ingredients:
- buds of a carnation - 5 pieces;
- table salt - 60 g;
- vegetable refined oil;
- black peppercorns - 7 pcs .;
- purified water - 1 liter;
- vinegar - 50 ml.
Preparation
Washed and peeled mushrooms are boiled. Then merge the broth. And we spread the mushrooms on sterilized jars. In the resulting broth we add spices, let it boil, pour vinegar and fill the mushrooms in the jars. In each pour 10-15 ml of oil. We seal the jars and store them in the cold.
Pickle for mushrooms - recipe
Ingredients:
- mushrooms - 1,3 kg;
- black and fragrant pepper peas - 3 pcs .;
- buds of a carnation - 2 pieces;
- purified water - 1 liter;
- bay leaf - 1 piece;
- acetic essence - 1 teaspoon;
- garlic - 3-4 cloves;
- dill umbrellas - 3 pieces;
- sugar and salt - 30 grams each.
Preparation
The legs of mushrooms are cut at a distance of about 1 cm from the cap, pour cold water, add salt, give a boil, boil half an hour, removing foam. Purified water for marinade pour into a saucepan, put spices, saccharim and salt. Marinade should taste a little salted. We give him a boil, pour vinegar. Throw the ready mushrooms in a colander, rinse, place in a saucepan, pour boiling marinade, again put the pan on the fire, boil for 15 minutes after boiling. Garlic is cut into plates. In the jars we spread the umbrellas of dill, the plate of garlic. We lay mushrooms on top and pour a boiling marinade. We close the jars with lids, turn them over and leave them to cool.
Hot way to pick mushrooms with brine
Ingredients:
- acetic acid - 70 ml;
- water - 2 cups;
- mushrooms - 1 kg;
- salt, cooked - 25 g;
- fragrant and black pepper peas - 5 pcs .;
- sugar - 15 g;
- nutmeg ground - pinch.
Preparation
Mushrooms and clean. We put them in a saucepan, salt, pour a little water and give it a boil. We boil for about 10 minutes, put the spices, onions cut into rings, cook for another 5 minutes. At the very end, we are pouring in the vinegar. We distribute mushrooms according to washed and sterilized jars and cap them.
How to salt mushrooms in brine?
Ingredients:
- vinegar 9% - 5 tbsp. spoons;
- purified water - 1 liter;
- fragrant pepper peas - 4 pcs .;
- table salt - 50 g;
- black peppercorns - 8 pcs .;
- sugar - 50 g;
- cloves garlic - 3 pcs.
Preparation
Disassembled and washed mushrooms cut into pieces and cook for a quarter of an hour after boiling. Penka, which will be formed, we remove. Now we remove the mushrooms from the broth and prepare the pickle for salting. Water sugar, salt, put all the spices and cook for about 5 minutes. In a boiling marinade we lay mushrooms, cut garlic with plates, let it boil again, reduce fire and boil for 5 minutes. At the end we pour in the vinegar, mix it, distribute it in containers, fill it with a prepared brine, close it and leave it so cool.